Spicy and Sweet Stir-Fried Chilies with Anchovies: The Ultimate Side Dish
Flavorful Stir-Fried Chilies and Anchovies: A Recipe to Boost Your Appetite
Introducing a sensational side dish that’s both simple to make and incredibly addictive – stir-fried chilies with anchovies! The perfect harmony of spicy peppers, crispy anchovies, and a sweet glaze will capture the taste buds of your entire family. This recipe is ideal for entertaining guests or packing in your lunchbox. Follow along and create this irresistible dish today!
Main Ingredients
- 2 handfuls of Pperi Ggochu (Korean green chili peppers), or substitute with Shishito peppers (approx. 200g)
- 1 handful of small dried anchovies (approx. 50g)
- 1 bulb of garlic (about 10-12 cloves)
- A pinch of toasted sesame seeds
Seasoning Ingredients
- 2 Tbsp cooking wine (Mirin or Cheongju)
- 4 Tbsp soy sauce
- 1 Tbsp brown sugar
- 1 Tbsp corn syrup (or Oligodang)
- 1/2 Tbsp coarse sea salt (or adjust to taste)
- 2 Tbsp cooking wine (Mirin or Cheongju)
- 4 Tbsp soy sauce
- 1 Tbsp brown sugar
- 1 Tbsp corn syrup (or Oligodang)
- 1/2 Tbsp coarse sea salt (or adjust to taste)
Cooking Instructions
Step 1
First, thoroughly wash the Korean green chili peppers (Pperi Ggochu) under running water and pat them completely dry with paper towels. Make a small slit in the stem end of each pepper; this helps the sauce penetrate better and improves the texture when eaten. Peel the garlic cloves and slice them thinly (about 0.5cm thick). Prepare the anchovies by removing any guts or sharp bits that might cause bitterness. If using larger anchovies, you can split them in half.
Step 2
Place the prepared anchovies in a dry pan over low heat and toast for 2-3 minutes. This step makes the anchovies slightly crispier and removes any fishy odor, resulting in a cleaner flavor. Remove the toasted anchovies from the pan and set them aside. Without wiping the pan, add a generous amount of cooking oil to a heated pan. Add the dried chili peppers and stir-fry over medium heat. Once the peppers begin to soften slightly, add the coarse sea salt and continue to stir-fry. Adding salt helps to draw out the moisture from the peppers, allowing them to cook more tenderly.
Step 3
When the chili peppers have softened to your liking, add the sliced garlic and the toasted anchovies to the pan. Pour in the cooking wine (Mirin or Cheongju) – this is crucial for eliminating any residual fishy smell from the anchovies and enhancing their flavor. Stir everything together and cook for about another minute until well combined.
Step 4
Now it’s time to add the main seasonings. Add the brown sugar and soy sauce to the pan. Stir-fry the ingredients thoroughly, ensuring they are evenly coated with the sauce. Continue to cook for 1-2 minutes as the soy sauce slightly reduces, allowing the flavors to meld into the ingredients.
Step 5
Once the chili peppers are tender and cooked to your desired consistency, add the corn syrup (or Oligodang) for sweetness and a glossy finish. Stir-fry quickly for a final minute. Corn syrup can burn if cooked for too long, so it’s best added at the very end. Just before turning off the heat, sprinkle a generous amount of toasted sesame seeds over the dish to add a nutty aroma. Your delicious stir-fried chilies and anchovies are now ready! They are wonderful served hot, but also make an excellent make-ahead side dish that will last you throughout the week once cooled and stored in an airtight container.
